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1
In a small saucepan, heat the General Ruffner's sauce over low heat until warm. When the eggs are fried and drained, put them in a mixing bowl with the sauce and gently stir to coat them without breaking them.
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2
In a medium saucepan, melt 2 chunks of the butter over low heat. Once it is completely melted, increase the heat to medium, add the garlic, and sweat it while stirring for 2 minutes, or until it just begins to brown. Add the chiles and bell peppers and continue to cook until everything is super soft and melty, but the peppers aren't caramelized, about 10 minutes.
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3
Stir together the garlic, ginger, shallot, sesame oil, sugar, chile flakes, vinegar, scallions, and salt until thoroughly mixed. This marinade can be used to pickle just about anything. Just soak whatever you'd like in the brine for at least an hour before using, and save it in the brine, refrigerated, for up to a couple of weeks.
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4
Fill a large stockpot halfway with water and bring it to a boil over high heat. Set a timer for 7 minutes, but don't start it yet. When the water is boiling, very gently add the eggs, being careful not to drop them too hard or they will crack and they won't look as awesome, though they'll be just as delicious. Start the timer! When the timer goes off, cool the eggs in a bowl with some ice water.
